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Stability of the vitamin C content of commercial orange juice
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Seven brands of orange juice have been analysed for their ascorbic acid content over a 14-day period during which they were handled under conditions similar to the home. The ascorbic acid content was found to decrease slightly during storage, with the loss of ascorbic acid being dependent on the handling method used. Six of the brands tested contained sufficient ascorbic acid at the end of the study to approximately meet the minimum requirements for unopened juice.
|Journal or Publication Title:||Food Technology in Australia|
|Page Range:||pp. 136-138|
|Date Deposited:||23 Apr 2008 00:12|
|Last Modified:||18 Nov 2014 03:31|
|Item Statistics:||View statistics for this item|
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